Did you see the news about the hummus recall? Read the article if you buy yours from Trader Joes!
There’s always a chance of food getting contaminated in these large plants. It’s a fact of life and something we deal with for convenience. Thinking about it, it’s amazing that more of us don’t get sick more often. I for one, love the Sabra brand of hummus. We buy it often. But sometimes I’m not in the mood to head to the grocery store so I simply grab a few cans of chickpeas and whip up my own.
The basic recipes from around the web call for:
- chickpeas in water (small cans)
- garlic cloves
- fresh lemon
- tahini (sesame butter)
- olive oil
You’ll notice that I didn’t use any measurements. Why? Well, you don’t need them to make good hummus. I think it’s all about how it tastes to you, not to someone else.
I start with TWO cans of chickpeas because I like to make it once and eat it for a few days. The rest? All negotiable.
I take about 1/2 cup of tahini, dashes of salt and pepper and a tablespoon or two of high quality olive oil and put that into my Blendtec. Then I squeeze in fresh lemon juice. You can use 1/2 a lemon, a full lemon — whatever you have. The key though is to use the fresh stuff. It just tastes better IMHO. Add some of the water from the cans of chickpeas to make the blades move.
Then pulse it up so that is nice and creamy. Taste. Add a little more salt, some onion powder if you wish, whatever. Then add a few peeled garlic cloves and some chickpeas. I add about 1/2 of the can at a time along with the water and pulse. Keep adding chickpeas and squirting in lemon and adding salt & pepper until it resembles a creamy dip and tastes good to you.
I have read that adding the chickpeas last is the key to creaminess. I would add that using the water the chickpeas came in helps, too. But I like my hummus creamy — you may like yours a bit more chunky.
Now — to riff on this, try adding:
- cooked & shelled edamame beans
- cooked great northern beans
- sun-dried tomatoes in oil
- roasted tomatos
- toasted pine nuts
- roasted onions
- roasted red peppers
- roasted garlic cloves
I think you could put just about anything you like into your hummus. The key for me? Get the base right — tasting good — not too garlicky (is that possible?) not too lemony, just right.
The best part of course, is eating it. I love schmearing it on bagel chips, toasted naan or pitas, or forgoing the wheat and scooping it up with cut up red peppers, cucumbers, carrots and celery sticks. I have seen that some people make egg salad with their hummus and I have had it mixed into pasta — seriously, not bad at all!
Girlfriends claim it is a miracle food because it is high protein, filling, and low-calorie. I think it’s easy and delicious. What’s not to love?
Dang, I’m making myself hungry.